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Categories:Viewed: 38 - Published at: 10 months ago
Ingredients
- 2 lbs. small clams such as littleneck or manila
- 6 Tbl. olive oil
- 3 cloves garlic, thinly sliced
- 1 Tbl. finely chopped fresh Italian parsley, and more for garnish
- 1/2 cup dry white wine
- 1 lb. fresh grape tomatoes, cut in half
- 1/4 tsp. red pepper flakes
- salt to taste
Method
- Scrub the clams and place in a bowl with lightly salted water and let soak for 2 hours. Drain and rinse well, discarding any that fail to close to the touch.
- In a large frying pan with high sides, warm the olive oil. Add the sliced garlic and 1 Tbl. parsley and saute for about 2 minutes. Pour in the wine and simmer 2 minutes. Stir in the tomatoes and red pepper flakes, season with salt, cover and cook, stirring occasionally, until the liquid has reduced, about 10 minutes. Add the clams, cover, and cook until the shells open, about 5 minutes. Discard any that have not opened.
- Pour clams and all the juice into a large serving bowl. Sprinkle with more chopped fresh parsley and serve with plenty of crusty Italian bread.
